Sasabune was one of my first great sushi loves. Originally located in a small house on Sawtelle, Sasabune served the freshest and tastiest raw fish west of the 405. Its warm-rice sushi was similar to the sushi served in the Valley by legendary “Sushi Nazi” Kazunori Nozawa (who trained Sasabune’s chef) and, like Sushi Nozawa, they wouldn’t make California Rolls or Spicy Tuna. But I’ve never witnessed customers getting kicked out of Sasabune like they did at Sushi Nozawa for not following the rules. It was the kinder, gentler Nozawa.
Sasabune eventually moved to a cavernous space in Brentwood and then to smaller digs down the street, but seemed to lose a little of its magic with each of those moves. But with an additional location in Beverly Hills presided over by sushi master Ei Hiroyoshi, Sasabune bounced back to the top. The Beverly Hills branch serves insanely good sushi and one of the best omakase meals in the city.
Sushi Sasabune is located at 9162 W Olympic Blvd in Beverly Hills and 11917 Wilshire Blvd in Brentwood. A third LA location just opened in Glendale at 101 N Brand Blvd.
Cucumber and Seaweed Salad
Maguro and Toro Sushi
Mussel with Japanese Mayo
Oyster
Mussel with Garlic Butter and Seaweed
Ikura (Salmon Roe) and Uni (Sea Urchin) Sushi
Fried Shrimp
Butterfish Sushi
Lychee Sorbet
Sushi Master Ei Hiroyoshi
I dislike Beverly Hills- I actually hate staying there. But I will do so when visiting just to be proximate to Sasabune Beverly Hills and Chef Ei. My first visit they didn’t have gluten free tamari soy sauce; my next visit 4 months later he remembered my gluten free requirement AND all of my likes and dislikes. The sushi is simply sublime and is amongst the best I have had in North America, and perhaps the best when factoring in the value proposition. The set menu and omakase is very reasonable given the quality and mastery to be experienced. The ikura, uni, and butterfish are all outstanding. Go and enjoy- you won’t regret it. I can’t wait to return.
I stopped going there when they were on Sawtelle. They got so busy they started to precut the fish. I don’t go where they pre cut fish.